Taco Soup

Recipe courtesy Paula Deen

Prep Time: 15 min

Inactive Prep Time:--

Cook Time: 6 hr 0 min

Level: Easy

Serves: 12 to 16 servings

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Chicken Fajitas

Pollo Fajitas    Recipe from www.allrecipes.com

Rated: Submitted By: Teresa C. Rouzer Photo By: homeschooler3 Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 55 Minutes Servings: 5

Ingredients:

1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 clove garlic, minced 1 dash hot pepper sauce

1 1/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced

Directions:

1.	In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2.	Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

CYT: Overnight Oatmeal

3 cups water
1 1/3 cups steel-cut oats, preferably McCann's
1/4 teaspoon salt
2 tablespoons dried fruit or 1/4 cup fresh berries
1/4 cup skim milk
2 tablespoons light brown sugar or pure maple syrup

Combine the water and oats in a medium saucepan, cover, and leave out overnight

In the morning, add salt and bring to a boil. Partially cover and cook over medium heat for about 5 minutes, stirring frequently, until oatmeal is creamy but still chewy. Add dried or fresh fruit and milk for the last minute of cooking. Stir in brown sugar or maple syrup and serve.

serves 6

Per Serving: 151 calories, 2 grams total fat, 91 mg sodium, 6 g sugars

From the Cook Yourself Thin Faster Cookbook by Lauren Deen

CYT: Breakfast Burrito

 Have not made these yet. If you do, PLEASE comment and tell me what you think! 
 
4 (8 in) flour tortillas
2 large eggs
6 large egg whites
1/2 (4.25 oz) can chopped green chiles
1 scallion, chopped
2 tablespoons coarsely chopped fresh cilantro
   freshly ground black pepper
1 teaspoon unsalted butter
3 oz turkey or chicken breakfast sausage links, chopped or patties crumbled
1/2 cup shredded low-fat Monterey Jack, Cheddar, or mixed "Mexican" cheeses
2 tablespoons jarred salsa, plus more for garnish if desired
   Hot sauce


Preheat oven to 350 F. Spread tortillas over a baking sheet and set aside

In a bowl, combine eggs, egg whites, green chiles, scallion, cilantro, and a pinch of black pepper. Whisk with a fork

Heat the butter in a medium nonstick skillet over medium heat. Add the sausage and cook, stirring, until cooked, 2 to 3 minutes. Turn the heat to med-low. Put tortillas in the oven to warm. Add egg mixture to the pan and cook, stirring often, until the eggs are set in curds, 1 1/2- 2 minutes. Remove from heat. Add cheese and stir.

Place warm tortillas on plates. Spoon eggs in a line down the center of each tortilla. Add about 1/2 tablespoon salsa. Fold in the top and bottom, then roll sides. Serve immediately with hot sauce and top with more salsa if desired.

serves 4
Per Serving: 320 calories, 14 g total fat, 722 mg sodium, 2 g sugars

From the Cook Yourself Thin Faster book by Lauren Deen

Snacks that are 100 calories or less....

2 medium apples
1 small banana
1 low- calorie hot chocolate drink and a small vanilla wafer
1 small bag of reduced- fat chips
2 breadsticks and 1 tablespoon light cream cheese
3 rice cakes
1 small packet of licorice
1 small container low- fat fruit yogurt
1 small packet flavored mini rice cakes
1 low-fat granola bar
4 chocolate kisses
1 small handful dried apricots
18 small pretzels
1 hard-boiled egg
1 tablespoon peanuts and 2 tablespoons dried cranberries
1 cup baby carrots and 2 tablespoons hummus
1 1/2 cups strawberries
2 light string cheese snacks
2 sheets of graham crackers
Chocolate milk (1 cup skim milk plus 1 tablespoon light chocolate syrup
1 cup raspberries with 2 tablespoons plain nonfat yogurt and 1 teaspoon honey
3 cups air-popped popcorn
10 peanut M&M's
2 egg whites scrambled over 1 slice whole wheat toast
1 1/4 ounces turkey jerkey
Mini Blueberry muffin
10 baked low-fat tortilla chips and 3 tablespoons salsa
1/2 cantaloupe
1 cup vegetable juice and 2 ounces oven-roasted turkey breast
1/2 cup frozen yogurt
1/2 English muffin with 1 teaspoon peanut butter
1/2 edamame
1 cup cherries
10 raw almonds